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Sourdough Pie Crust Recipe

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This buttery, flaky Sourdough Pie Crust is simple to make with no special equipment and is such a fun way to use up that sourdough starter. You can make this with an active starter or use your sourdough discard. The dough can be made days, weeks, or months in advance 

  • Total Time: 20 minutes active plus fermenting and chilling
  • Yield: two 9-10 inch pie crusts

Ingredients

270 grams (2 1/4  cups) all purpose flour

2 tablespoons sugar

226 grams (8 ounces) salted butter, grated and kept very cold

280 grams (1 cup) sourdough starter, stirred down before measuring

Instructions

  1. Place flour and sugar in a large mixing bowl and stir to combine.
  2. Add grated butter and mix well so that the butter is evenly distributed and coated in the flour.
  3. Add sourdough starter and stir well to combine - I like to use a fork for this. Once the starter is stirred in, use your hands or a dough scraper to squeeze and squish the dough together trying to incorporate any dry bits into the dough. *Because all starters and butter brands are different, or if you are measuring by cups rather than grams, you may need to add a touch more starter or a tiny bit of water if you find you still have a lot of dry flour in the bowl. Do not add too much - a wet pie dough will become a tough pie once it is baked. 
  4. Once your dough comes together, divide it into two equal portions. Flatten each piece of dough into a flat, round disk and cover with plastic wrap or place in a resealable bag.
  5. Refrigerate dough for at least one hour and up to a week before proceeding with your pie recipe. If you are chilling for a week be sure it is tightly wrapped so it doesn't dry out. See freezing instructions below.

Notes

I use salted butter. If you want to use unsalted add a pinch of salt to the dry ingredients.

to long-ferment dough, use active starter and after step 4, leave dough at room temperature for 8 hours before placing in refrigerator to chill before rolling.

to freeze dough, cover tightly and store in freezer for up to 3 months. Thaw overnight in refrigerator.

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes plus chilling
  • Cook Time: varies
  • Category: desserts, sourdough
  • Method: baking, sourdough
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-pie-crust/